Brunch Alert: Summery Lemon-Lavender Scones

June 9, 2016

When was the last time you saw a scone take front-and-center in the pastry case? Never, that’s when. Long tucked behind trendy cupcakes, overly bronzed croissants and smug muffins, this ever-humble quick bread has been waiting for its moment since debuting in the 14th century. To which we say, enough already. With a sprinkle of lavender, a refreshing twist of lemon and a wink of coriander, this summery rendition from Christiann Koepke of Portland Fresh will make you rethink that cinnamon bun. Welcome to the breakfast big leagues, scones—you earned it.

HOW TO MAKE IT
Preheat oven to 400 degrees. In a large bowl, combine first 6 ingredients and stir. Add cubed butter and cut in until mixture resembles coarse crumbs.

In a separate small bowl, mix together yogurt and milk until incorporated. Slowly pour into the large bowl with dry ingredients, gently folding over with a wooden spoon until combined. On a lightly floured countertop, turn over dough just until you’re able to form into a circle. Cut shapes using a cookie cutter or the bottom of a round glass, making sure to lightly flour between each cut to prevent sticking. Sprinkle with sugar, place on a cookie sheet lined with parchment paper and bake for approximately 15 minutes or until lightly browned.

For the compound butter, soften butter to room temperature and place in a small bowl. Add lavender and salt and stir to incorporate. Add coriander oil and stir again.

To serve, spread butter on warm scones and enjoy!

Note: Scones are best served fresh, but may also be frozen in an airtight container after baking. If made with cultured butter, the compound butter will keep for weeks when stored in an airtight container.